Tuesday, August 11, 2009

Kinda Thai Rice Noodle and Vegetable Salad

I call this Kinda Thai because while it does have Thai flavors it is most definitely not traditional Thai food!
Feel free to change the vegetables or add more if you like! Also if you like mint then add that along with the basil.
Delicious served as a side or salad, but even more delicious served in bib lettuce cups and eaten as a wrap!

Ingredients:
Salad:
1 lb wide rice noodles, soaked and cooked according to package directions
1 large shallot, thinly sliced
1 cup shredded carrot
1 cup shredded red cabbage
1 red bell pepper, thinly sliced
1 cucumber, cut into matchsticks
1/2 cup fresh basil, chopped
3 tbs fresh cilantro, chopped
Dressing:
1/2 cup rice wine vinegar
2 tbs brown sugar
1/4 cup chunky peanut butter
2 tbs extra virgin olive oil
1 tsp toasted sesame seed oil
2 tsp wheat free hot chili garlic sauce
1 tsp fresh ginger, grated
1 tsp lime zest
1/2 tsp fish sauce
2 tsp wheat free soy sauce

Directions:
In a large bowl toss together the salad ingredients.
In a medium bowl whisk together all the dressing ingredients.
Toss together the salad with the dressing.
Can be served immediately or put into the refrigerator to marinate for a few hours.

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